1. Place all sauce ingredients except for for whole cumin seeds in a food processor. It's okay to leave out the coconut milk as well for small processors. Mix well.
2. Place in a pot and add 1/2-1 cup chicken stock, bay leaves, cumin seeds, and chicken. Simmer on low for 45 minutes.
3. During the last 15 minutes add in the veggies.
4. Taste and add salt if needed, more lime if too salty.
5. Serve and garnish with basil.